LIGHT AS AIR

A festive feast is not complete without the quintessential Christmas chiffon cake. With this in mind, Resorts World Sentosa’s executive pastry chef Kenny Kong has brought back his signature Snowing in Singapore chiffon cake. “My inspiration comes from the pandan chiffon cake, which is a local favourite,” explains Kong, who has created a double-layer chiffon cake with an aromatic, moist and fluffy base. The bottom half is imbued with fresh pandan juice, while the second layer is infused with sweet and earthy gula melaka. The resulting harmonious blend of sweetness is further enriched with whipped cream and generous toppings of Asian dried fruits as well as edible festive sugar art.